Dolcetti Alle Nocciole are Italian Christmas cookies that are quick to prepare, very nutty and with the addition of chestnut flour.

For people who are gluten intolerant or avoidable, good news, cookies are gluten free!

A slight difficulty in the preparation may be the addition of chestnut flour, or rather the difficulty in purchasing it. Unfortunately, this is not the flour that stands on the shelves in every grocery store. You can buy it at health food stores or online.

According to the instructions in the original recipe *, chestnut flour can be replaced with grated or ground nuts or almonds. But if there is supposed to be chestnut flour, it has to be!

How to prepare chestnut flour at home? It is enough to bake fresh edible chestnuts in the oven, peel, grind, bake again and grind again. In this way, I propose two recipes, for homemade chestnut flour and Italian peanut cookies.

Ingredients

COOKIES

2 egg whites

150 g grated hazelnuts

60 g chestnut flour

60 g powdered sugar

vanilla pod - just scraped grains from a pod cut along the length

additional powdered sugar to coat cookies before baking

EDIBLE CHESTNUT FLOUR

Chestnuts - any quantity

Execution

CHESTNUT FLOUR

Cut the edible chestnuts cross on the convex side and place the cut upwards on a baking tray lined with baking paper. Bake in an oven preheated to 180 ° C for about 20 - 30 minutes. Let it cool, peel it and grind it in a food processor.

Place the ground chestnuts on the baking tray again and dry them in an oven preheated to 50 ° C with a convection function for about 2 - 3 hours. Grind the cooled and dried chestnuts (in a coffee grinder or, for example, in a Thermomix) until the consistency of flour is obtained. Store in a tightly closed jar.

COOKIES

All ingredients are mixed in a mixer or by hand into a thick paste. Do not churn proteins! Form balls the size of a walnut from the prepared mass.

Coat the balls generously in powdered sugar and place them on a baking sheet lined with baking paper.

Preheat the oven to 180 ° C and bake the cakes for about 20 - 30 minutes, until they are slightly swollen and cracked. Cool the cookies and store them at room temperature.

Enjoy your meal!

* The recipe comes from the Kitchen Magazine No. 12/2017

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